This recipe serves 4

1 lb. SeaSeald or James Island Calamari
2 tbs. chopped garlic
2 tbs. minced Italian/flat-leaf parsley
3/4 cup dry white wine
1 cup flour
2 tbs. olive oil
Pinch of salt & pepper

Cut calamari tubes into 1/4" rings and tentacles in half. In brown paper bag, mix flour, salt, pepper. Add calamari, shake bag to coat. On high heat, sauté garlic in oil. Shake excess flour from calamari pieces and add to pan. Cook 2-3 minutes, tossing lightly. Add wine and let sauce thicken. Cook 1-2 minutes. Add parsley.